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VICTORY GARDENS: Digging The Awesome Greens From Delicious Turnips & Radishes

by Lisa Giroday, Sandra Lopuch and Sam Philips | Before we get all excited about spring clean up and the first seeds sown (check the next VG post), let’s talk about what to eat in the garden that has overwintered and may be getting ready to “go to seed”. Enter the under-appreciated turnip. We know there are some haters out there, but today we’re focusing on the turnip’s greens, or “tops”. Note that radish tops have a place here, too.

Turnips are awesome. They stay in the garden through winter in our mild climate. The also have a quick turnaround time, as they mature like the dickens (those turnips, they grow up so fast!). What’s more, they provide a root and a salad green at the same time. Radish greens offer the same benefits. Note that some varieties of tops are smoother than others, and some are prickly (nothing a good steam can’t take care of if you have some of the latter). Combine turnip and radish tops with other overwintered garden treasures like mustards, kale, corn salad, arugula and chard. Throw in some wild foraged goodnesses like chickweed or peppercress for good measure and behold! The overwintered salad mix!

Turnip greens are a common side dish in the southeastern American states, primarily during late Fall and Winter. If you remember our post on collard greens from November, you’ll recall their culinary uses: turnip greens are typically cooked with a ham hock; the juice produced in the stewing process is coined “pot liquor”. If you’re not into the meats, stewed turnip greens are traditionally eaten with vinegar. And, obviously they’re good for you. The turnip’s roots are high in vitamin C, while the greens are a good source of vitamin A, folate, vitamin C, vitamin K and calcium.

Now let’s segue into the soon-to-be-sown seeds of late March (keep in mind that you can sow turnips and radishes in March/April and again in August/October if it’s mild enough). The Hakurei turnip is a little cutie to grow here in Vancouver and it matures in 35 days (less than some other varieties). The heirloom Purple Plum radish is a little button as well. Now get busy!

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Victory Gardens is a team of local urban farmers for hire. Lisa, Sandra and Sam help transform tired or underused residential and commercial green spaces into food producing gardens. Their goal is to challenge the way communities use space and to participate in the change needed to consume food more sustainably. For the rest of the growing season, they’ve hooked up with Scout to share some cool tips and tricks on how to get the best from of our own backyards.